I love a big bowl of fresh salad like this avocado Greek salad! It’s so easy to make as all you have to do is whisk together a salad dressing, chop up some fresh vegetables, olives, and avocado, and toss it all together with some feta. This salad comes together as quickly as you can chop vegetables! It’s the perfect side dish or you can make an extra big bowl and enjoy it as a main.
Whether it’s for a picnic, potluck, or a simple dinner, this salad is always a delicious addition. Everyone loves how the vegetables are so wonderfully crisp and crunchy, and the avocados add a creamy texture. Plus, when paired with the salty flavor from the feta and tangy dressing, this salad has such a delightful balance of textures and flavors. Want another easy salad recipe? Try my tomato salad recipe, cucumber salad recipe, or watermelon salad recipe.
Key Ingredients You Need
- Olive oil — As olive oil is the base of the salad dressing, use good quality olive oil.
- Red wine vinegar — This adds a robust, tangy flavor to the salad dressing.
- Cucumber — If you can, buy English cucumbers as the skin is thinner, and you can get away with not peeling them. They also taste milder and sweeter than other cucumbers and tend to be seedless.
- Tomatoes — Campari tomatoes are great for salads as you don’t get a lot of watery seeds in the salad, and they have a sweet flavor. You can also use grape tomatoes or Roma tomatoes.
- Green bell pepper — Feel free to use red, yellow, or orange bell peppers instead if you prefer a sweeter pepper.
- Avocado — Use whichever avocado is in season! Just make sure they’re ripe, so you get a nice creamy texture. To tell if they’re ripe, give them a gentle squeeze, and there should be a little give.
- Kalamata olives — You can buy pre-pitted olives to save yourself the time and effort of pitting them. They have a rich, smoky, and fruity flavor.
- Feta cheese — You can buy feta cheese in a block or pre-crumbled. If you want larger chunks of feta, you can crumble it yourself from a block.
How to Make Avocado Greek Salad
Step 1: Add all of the dressing ingredients into a small mixing bowl or mason jar. Whisk or shake well to combine and set aside.
Step 2: Peel and cut the cucumber into ½” slices.
Step 3: Cut the tomatoes into quarters.
Step 4: Deseed and dice the green pepper.
Step 5: Slice the red onion and dice the avocado.
Step 6: Pour the desired amount of dressing on top of the salad ingredients and toss to combine. Garnish with additional feta cheese if desired.
Tips For This Recipe
- Make sure you slice the red onions thinly to make sure the sharpness of their flavor is dispersed.
- I recommend adding a bit of dressing first and then adding more after tasting your salad. You may prefer more or less vinegar taste than I do!
- If you’re out of red onions, try using shallots in their place.
- Some cucumbers have thick skin and a waxy coating. I recommend peeling those cucumbers before using them, as they can taste tough and bitter.
- Make sure to chop your vegetables into similar sizes, so you get a little bit of everything with each bite.
Frequently Asked Questions
I recommend enjoying this avocado Greek salad as soon as possible as, over time, the texture of the vegetables will change, especially when coated in salad dressing. If you have leftovers, they’ll keep in the fridge for up to 3 days in an airtight container. It’ll still taste delicious, but you’ll lose the crisp texture of the veggies. Also, over time, the chopped avocado will start oxidizing and they may look brown after storage.
I would only make the dressing ahead of time. The dressing keeps for up to 5 days in the fridge in an airtight container. Give it a shake before tossing the salad with the dressing.
This Greek salad goes well with so many dishes! Try my air fryer Greek lemon potatoes, Greek quinoa salad, air fryer whole chicken, or Mediterranean grilled chicken.
IF YOU LOVE THIS RECIPE TRY THESE OUT!
If you’ve tried this Avocado Greek Salad Recipe, then don’t forget to leave me a 5 star rating and let me know how it went in the comments below!
Avocado Greek Salad
Ingredients
For the Salad:
- 1 large cucumber peeled and cut into ½” slices
- 1 lb tomatoes cut into quarters
- ½ cup red onion sliced thin
- 1 green bell pepper diced
- 1 cup kalamata olives pitted and halved
- ¼ cup parsley chopped
- 2 avocados pitted and cut into chunks
- 1 cup feta cheese
For the Dressing:
- ½ cup olive oil
- ½ cup red wine vinegar
- 2 gloves garlic grated
- 2 tsp oregano
- ½ tsp salt
- ½ tsp pepper
Instructions
- To make the dressing, add all of the dressing ingredients into a small mixing bowl or mason jar. Whisk or shake well to combine and set aside.
- In a large mixing bowl add the cucumber, tomatoes, red onion, olives, parsley, bell pepper, feta cheese and avocados.
- Pour the desired amount of dressing on top of the salad and toss to combine. Garnish with additional feta cheese if desired.
Notes
- Make sure you slice the red onions thinly to make sure the sharpness of their flavor is dispersed.
- I recommend adding a bit of dressing first and then adding more after tasting your salad. You may prefer more or less vinegar taste than I do!
- If you’re out of red onions, try using shallots in their place.
- Some cucumbers have thick skin and a waxy coating. I recommend peeling those cucumbers before using them, as they can taste tough and bitter.
- Make sure to chop your vegetables into similar sizes, so you get a little bit of everything with each bite.
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